LEMON ANGEL TRIFLE
Steps:
- Break angel cake into walnut-size pieces and put in a bowl.
- Sprinkle gelatin over water in a bowl.
- In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.
- Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
- Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
- Place into 10-inch springform pan. Refrigerate for several hours or overnight.
- When ready to serve, beat remaining 1 cup cream until stiff. Fold in rum. Spoon over top of trifle and top with sugared berries. Remove ring from springform and serve.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 210 milligrams, Sugar 26 grams, TransFat 0 grams
MOIST LEMON ANGEL CAKE ROLL
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON CHEWY CRISPS
Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.
Provided by Jennifer Lipka
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
- On low speed, beat in flour just until blended.
- Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
- Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g
SWEDISH LEMON ANGELS
*NOTE: WARNING!!!!!!! THIS IS A "GAG" RECIPE, WHICH WILL ACTUALLY FOAM ALL OVER THE PLACE AND NOT MAKE LEMON ANGELS AT ALL. PENN AND TELLER INTENDED IT TO BE A RECIPE THAT IS USED TO PLAY A JOKE ON SOMEONE. THIS IS NOT A REAL RECIPE!!!
Provided by Food Network
Number Of Ingredients 8
Steps:
- In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the 'angel' shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.
CRISPY LEMON ANGELS
A delightful crispy wafer with the refreshing taste of lemon. A wonderful treat with tea, or desert wines.
Provided by jason.michaels42
Categories Dessert
Time 37m
Yield 8-10 pastries, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- 1: In a small bowl beat the egg until foamy.
- 2: Add the buttermilk and vanilla and blend well.
- 3: Add the baking soda one teaspoon at a time, sprinkling it in and beating until the mixture is smooth. The consistency should resemble light cream.
- 4: Add the lemon juice all at once and blend into mixture. Stir, do not beat, (You want the mixture smooth an creamy without added air.
- 5: The mixture will combine into a pasty lump. Scoop it out of the bowl with a spatula and spread on a floured surface.
- 6: Sift the flour and 3/4 cup of the sugar together and use your fingertips to work it into the egg-lemon mixture. Do this carefully so as not to work in too much gluten.
- 7: With a floured rolling pin, roll the dough to 1/32 inch thickness. With the tip of a very sharp knife cut out the "Angel" shapes, or any other fun shapes you'd like. Be creative.
- 8: Brush each angel with melted butter.
- 9: Place angels one inch apart on ungreased baking sheet, and bake for 12 minutes or until golden brown.
Nutrition Facts : Calories 296.2, Fat 12.4, SaturatedFat 7.6, Cholesterol 57.6, Sodium 893.8, Carbohydrate 45.1, Fiber 0.5, Sugar 32.8, Protein 2.9
LEMON CRISP COOKIES
I received this cookie in a cookie swap this year. These were my favorites of the bunch! I haven't tried these yet, but I think that I will refrigerate the dough and make them into balls. Just to get a more "perfect" looking cookie.
Provided by graciethebaker
Categories Drop Cookies
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter and sugar until fluffy.
- Add egg, lemon zest, juice, vanilla and beat again.
- In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
- Add dry ingredients to wet in two batches, until just blended.
- Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Sprinkle with colored sugar.
- Bake for 10-12 minutes until edges are lightly browned.
- Cool on cookie sheet for 1 minute then move to a cooling rack.
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LEMON ANGEL PIE - A.K.A. THE BEST LEMON PIE! - BAREFEET IN …
From barefeetinthekitchen.com
4.8/5 (34)Total Time 1 hr 10 minsCategory DessertCalories 383 per serving
- Preheat the oven to 300°F. Place the egg whites in a mixing bowl and beat until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat another minute to combine. Scoop into a buttered glass pie pan and bake for 50 minutes, until puffy, lightly browned, and beginning to crack. While the crust is baking, make the filling and let it cool.
LEMON ANGEL PIE - IN FINE TASTE
From infinetaste.com
4.1/5 (28)Total Time 1 hr 30 minsCategory PieCalories 449 per serving
- For Meringue Shell 1.Preheat oven to 275 degrees. 2.In a large mixing bowl, beat egg whites at medium speed until foamy (about 2 minutes.) 3.Add cream of tartar and salt. 4.Beat egg white mixture on high speed until they hold their shape. Scrape bowl occasionally. 5.Gradually add sugar while continuing to beat egg whites 3=5 minutes more until they are light, fluffy, glossy and stiff peaks form. 6.*Spoon egg whites into a well-buttered pie dish and use spatula or back of spoon to spread them into pan forming a smooth crust. Try to create high sides that reach higher than sides of pan. 7.Bake at 275 degrees for one hour. Don’t open oven door. Let dry in oven without opening door for 1-2 hours. 8.Take meringue from oven and let cool on rack.
- *NOTE: Alternate method: Draw a 9-inch circle on a piece of parchment paper; place paper on cookie sheet. Spread egg whites ¼ inch thick on paper circle. Smooth surface. Mound remainder around edges to create meringue shell.
- For Lemon Curd 1.Whisk together eggs, egg yolks, and sugar for 2 minutes until the mixture is pale yellow. 2.Whisk in cornstarch and salt, making sure there are no lumps. 3.Whisk in lemon juice, water, lemon zest, and melted butter until fully incorporated. 4.Pour mixture into a saucepan and place over medium heat. Whisk mixture continuously for 7 minutes, scraping down the sides every 30 seconds. The mixture should deepen in color and become very thick. 5.Remove from heat and whisk for 1 minute more. Pour in bowl; wrap in plastic wrap and chill in fridge for 1 hour.
- Cream for Lemon Mousse & Topping: 1. In a large bowl beat 2 cups cream and powdered sugar until soft peaks form. 2. Divide in half (half for mousse and half for topping). 3. Gently fold in lemon curd into half of whipping cream to create a lemon mousse.
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